Artichokes and celery are wonderful together. This light and refreshing salad is the perfect accompaniment to pasta dishes. Do not be afraid to cut away and discard the tough leafy parts of the artichoke. It is far worse trying to chew them.

To clean the artichokes, first pull away and discard the outer leaves until all that remains is the very light, tender inside. Using a sharp knife, cut off and discard the tips of the remaining leaves and all the dark parts.

Pour the lemon juice into a large bowl. Slice the trimmed artichokes thinly and add to the lemon juice, tossing well. Add the celery, onion, parsley, capers, oil, Tabasco, and salt and pepper to taste.

Serve the salad at room temperature or transfer to a skillet and cook over medium heat for 2 minutes to warm slightly.